What to Order: The Crudo
Chef Matt Bolus calls his brand of cooking fresh and uncomplicated, but there’s some cloaked modesty there. Everything about this industrial-chic 40-seater blends functionality, novelty, and a little “I’m with the band, but I’m not the rock star” attitude. In the Crudo, simple slices of cobia are dotted with pickled strawberries, pea tendrils, and Marcona almonds. For his Tomato Galette, Matt envelops lemony ricotta in a toasted cornmeal crust, and piles on heirloom tomatoes—a twist on tomato pie without any pretension. Much like Nashville these days, it’s all familiar—but new.
404 12th Avenue South; the404nashville.com/kitchen